Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken and umeboshi, japanese-style chinjao rossu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken and Umeboshi, Japanese-style Chinjao Rossu is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken and Umeboshi, Japanese-style Chinjao Rossu is something that I have loved my whole life.
Chinjao Rosu is a Japanese stir fry which is quick to make. This beef and bamboo shoots recipe is originated in China with just beef and capsicum This Chinese dish is very popular among Japanese people along with Mabodofu (Mapo Tofu). Just like any other Japanese-style Chinese dish, I am sure.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken and umeboshi, japanese-style chinjao rossu using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken and Umeboshi, Japanese-style Chinjao Rossu:
- Get 1 half of one Chicken breast
- Get 3 Green peppers
- Prepare 1/2 bunch Shimeji mushrooms
- Get 1 large Umeboshi
- Prepare For marinating:
- Prepare 1 tsp ■Katakuriko
- Prepare 1 tsp ■Cooking sake
- Get 1 ■Salt and pepper
- Get 2 cm each Ginger, garlic
- Prepare 1/2 tsp ●Dashi stock granules
- Prepare 1/2 tsp ● Soy sauce (usukuchi soy sauce if you have it)
- Get 1/2 tsp ●Sugar
- Prepare 2 tsp ●Sake
- Take 1 tsp ●Mirin
- Take 1 pinch ＊Dashi stock (to finish)
Ume (梅) or umeboshi (梅干し) is Japanese salted plums or Japanese pickled plums. It is a popular kind of Japanese pickles (Tsukemono) and they are I'm Nami, a Japanese home cook based in San Francisco. A quick, healthy and delicious salad made with chicken tenderloin and asparagus, tossed in a tart umeboshi dressing. Remove and plunge in ice water.
Instructions to make Chicken and Umeboshi, Japanese-style Chinjao Rossu:
- Cut the chicken into thin strips to cook it thoroughly. Put the chicken in a bowl and flavor with the ■ ingredients.
- Remove the stem and seeds from the green pepper and julienne. Remove the stems from the shimeji mushrooms, shred, and set aside. Combine the ● ingredients.
- Heat oil in a frying pan and cook the chicken. When they've more or less cooked, add the green pepper and mushrooms and continue cooking.
- When the green pepper has cooked to your liking, add the shredded umeboshi and all of the ● ingredients and mix together. Add a pinch of dashi stock for the finish. Mix everything together and it's complete.
- Transfer to a serving plate, and sprinkle with sesame if you like. It's also delicious cold, so you could pack this in your bento. The umeboshi makes it perfect for summer lunches.
- How about serving this together with an evening drink to your darling hubby? The acidity of the umeboshi will boost his energy!
Add the chicken to the same pot. Spicy tuna tartare seasoned with Japanese pickled plum on crisp lotus root slices. Oyakodonburi Japanese Chicken and Egg Rice Bowl Kono's Curry Sauce yes. you see shrimp, however this recipe makes. The recipe say to dice and mash the umeboshi so i was wondering if i could substitute with plum sauce maybe some vinegar and salt? I dont know what umeboshi taste like so i dont know if this sounds like a reasonable substitute.
So that’s going to wrap it up for this special food chicken and umeboshi, japanese-style chinjao rossu recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
